Honey Grilled Shoulder of Lamb
—
14 Servings
4 lb boneless lamb
shoulder, rolled and tied
1/3 c
honey
1/2 c
dry white wine
1/2 c
onion, finely chopped
1 tb
dried mint
2 tb lemon peel,
grated
2 tb lemon juice
1 ts salt
1 /4 ts fresh ground
black pepper
Place lamb in glass dish.
Combine remaining ingredients and pour over lamb. Cover. Refrigerate
several hours or overnight. Place lamb on spit over hot coals. Grill 1
to 1 1/2 hours or until meat thermometer registers 140 degrees for rare,
150F for medium, or 160F for medium-well. Brush occasionally with
marinade. Any leftover marinade may be heated and serve over sliced
lamb.
Oven roasting method: Roast
at 325 degrees for 32 to 34 minutes per pound for rare. Roast 36 to 38
minutes per pound for medium. Roast 38 to 40 minutes per pound for
medium-well.
Top of Page
|
